Herbs - Preparations, Methods, and Techniques - Capsules, Pills, and Lozenges |
 |
|
Page 7 of 14
Capsules, pills, and lozenges are dry preparations that have several advantages -- they may be swallowed whole, with no unpleasant taste, and the entire herb can be taken, even the woody parts. However, they also have the disadvantage of not being readily absorbed through digestion and, as you do not taste them, you may not receive the full advantage of some of the herb's qualities, such as their "bitter property".
- Capsules -Most capsules used today are made from gelatin, but animal free "vegicap" products are also available. Capsules are usually sold in 2 sizes: "00", which holds approximately 0.7g of well-packed powdered herb, and "0", which is a smaller version and holds approximately 0.5g of well-packed powdered herb. To Make: The procedure for making capsules is quite simple, but it takes some practice. Place finely powdered herb material on a flat dish. Take the two halves of the capsule apart. Move through the powder from both sides and push the capsule together again. Store in an air-tight, dark glass container for up to 6 months. Dosage: Generally two "00" capsules are equivalent to 5mL of tincture.
- Pills -Powdered herbs are also used to prepare pills, but you may use a coarser powder than for capsules. This method is often preferred by vegetarians as there is no animal-based "delivery package". To Make: To 50g of powdered herb add 5g (10% mucilage) slippery elm or marshmallow root (can also use gum arabic). Mix well. Slowly add distilled water until you achieve a doughy consistency. Roll into small pea sized balls. These can be used immediately or you may air dry in a warm location or in the oven on low heat. Store in a dry, glass bottle in a dark location. You may add a bit of cotton to the bottle to keep the pills dry. Shelf life is approximately 3 to 6 months. Dosage: 1 pill is considered approximately equal to 1/2 a "00" capsule or approximately 0.35g.
- Lozenges -The method for making lozenges is based on combining a powdered herb with sugar and a mucilage to produce the characteristic texture. Lozenges are ideal for remedies that help the mouth, throat, and upper respiratory tract. To Make: Bring 500mL water to a boil, then mix with approximately 30g mucilage (obtained from marshmallow root, slippery elm bark, or gums such as acacia). Beat until you have a uniform consistency. Mix with enough powdered herb to form a paste. Sugar may be added at this point for taste. When well mixed, roll the paste on a smooth surface covered with cornstarch or powdered sugar and cut into the desired shape and size. Let air dry, then store in an air-tight container. Alternative Method: Use 500mL of a strained strong infusion (made using 25g of dried herbs). Add 500mg sugar and boil until the mixture spins a thread as it comes off the spoon. Drop by the teaspoon into cold water to form the lozenges. Remove from water immediately (or pour into small molds sitting in an ice bath). You may roll in powdered sugar, if desired, after draining to prevent them from sticking together. Once completely dried, lozengs should be placed in an air-tight, glass container and stored in a dark place. Shelf life is up to 6 months. Dosage: Take as required to ease coughing and sore throats.
|
